Butternut Squash Ravioli in Brown Butter and Sage

Heat oil on medium and saute shallot and onion until soft and slightly brown.

Combine puree, shallots and onions, pecorino, egg, panko crumbs, nutmeg, 1/4 teaspoon salt, 1/4 teaspoon pepper in a bowl to create the filling for the ravioli.

Mix together the egg white and 1 teaspoon water, then brush the edges of each wonton wrapper with the mixture.

Put 1/2 tablespoon puree mix in the center of each wrapper and fold into a triangle, sealing the edges.

Lay out the triangles on a baking sheet. Let raviolis dry for 30 minutes, flipping them after 15 minutes.

Next, bring salted water to a boil and cook the raviolis in batches, leaving plenty of room, for 3-5 minutes each or until they float to the surface. Drain on a paper towel.

To make the sauce, cook the butter in a pan over the stove top until lightly browned. Then remove from heat and add the sage, 1/8 teaspoon salt, 1/8 teaspoon pepper. Toss in the ravioli.

To serve, top with extra freshly grated pecorino romano.